Posted: 26/10/2012 at 10:03
Hi Lazy Gardener. I'm sorry if you find some aspects of this thread difficult. As Frank has said, I do find it interesting to learn from others, regional variations etc. Just a simple thing about toad-in-the-hole has inspired one contributor to consider doing what I do - ie put bacon lardons in the dish before adding the batter. Now - that's a very simple thing, but because of a short discussion about the dish, someone has a slightly different idea that they can, perhaps, adopt (or adapt) for their own cooking. I don't see that as a problem.
Re the odd names for supermarkets - it actually makes me smile, and, as one who has patronised Tesco for years, who finds their quality reasonable and consistent, and who retains an open mind about it all, I think it's perhaps not helpful if I am mde to feel that I'm patronising anyone else. I certainly don't mean to.
(For the record: ballotine of pork about which I spoke yesterday: Tesco's Finest pork fillet picked up from the cheap fridge section where things are sold at a discount because they are nearly out of date. Pancetta - was on special offer the other week - two packs for £3 I think it was, with a long shelf life and sitting in the fridge awaiting use. And very tasty it all was, too).
For all I know, that may just inspire someone to try something similar. Or not. But it is no more than a record of the food I cook, and enjoy cooking, more to the point. I was brought up in the fifties - rationing was still in place at the beginning of the decade, and thrift (how long is it since you heard that word?) was commonplace. Waste was unheard of - and still is in this house. I buy wisely, use food carefully and balance the cost over the week. I budget, and am smugly pleased with myself when I save on costs but not at the expense of taste. And all this on a fixed income - and a local butcher whose prices are often cheaper than the supermarket, and the quality vastly superior.
I won't even begin to talk about my calling the meal "dinner" rather than "tea" incase I am castigated for some perceived insult . But I, for one, enjoy reading about others' meals, the range, the diversity and the cooking methods.
(Frank - braised steak - I've never got it as good as my mum - slow cooked, all day, in the cool section of the Rayburn oven. It just melted.)